Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Frijoles de la olla is the traditional pot of beans that used to perennially simmer on the back burner of every Mexican stove. Two on-going arguments about cooking dry beans have been whether to pre-soak them, and when to add salt to the pot … click on image for more
Mexican oregano is different from its European counterpart, and there are at least two plants called Mexican Oregano, which have different flavour profiles: strong and minty for the first, and sweet and grassy-citrusy for the latter … click on image for more
The meat is cooked for at least 10 hours before the dirt and covers are removed, and the fragrant bundle of cooked meat - the barbacoa - is retrieved … click on image for more
Maybe one of the most surprising aspects of our family trip to Iceland, was a sense of familiarity during some of our outings … click on image for more
I was tired last night, so I did not water my garden; as I rushed to the backyard this morning, I was worrying and wondering if that had been a wise decision … click on image for more
Because of their names, sweet flesh and black seeds, pitahaya and pitaya are often confused with each other; both are cacti native to Mexico and Central America … click on image for more
I realized how spoiled I had been, when I recently saw fresh nopales at one international market in my area, neatly packed, but with the spines intact … click on image for more
This might be one of the best examples of the "ground to table" philosophy … click on image for more
First cultivated in Mexico, how did vanilla become the cornerstone of the finest desserts in Europe? … click on image for more
So far, it has been a very hot and generally dry summer in my area, but with regular watering and bug inspections, my garden seems to be doing well … click on image for more
